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Walnut Smashburger

Walnut Smashburger

Recipe by Adam Moore, Charlie Baggs Culinary Innovations

YIELD: 4 servings

For burgers:
1 cup walnuts
½ cup cooked garbanzo beans
1/3 cup panko bread crumbs
1 Tbsp. apple cider vinegar
1 tsp. seasoned salt
1 Tbsp. vegetable oil
1 whole egg

For bourbon cherry compote:
1 cup cherry preserves
1 Tbsp. bourbon

For assembly:
4 Tbsps. vegetable oil
4 brioche hamburger buns
4 walnut smashburgers, portioned into 3 oz. patties
12 slices Brie cheese
1 cup bourbon cherry compote
2 cups baby arugula, rinsed

1.    For burgers: Place all burger ingredients in food processor and pulse until walnuts are about the size of a grain of rice.
2.    Portion into 3 oz. balls and press between two pieces parchment paper to form patties. Wrap tightly with plastic wrap and refrigerate until ready to use.
3.    For compote: In small saucepan, combine all ingredients and bring to boil. Cook until alcohol is burned off, but bourbon flavor remains, about 3 minutes. Remove from heat and allow to cool under refrigeration. Store until ready to use.
4.    For assembly: Preheat a flattop griddle to 350°F. Once heated, drizzle with oil and toast brioche buns and place burgers on griddle. After first flip, top each burger with cheese and cook until cheese is melted.
5.    Build in this order: one bun heel, 1/8 cup cherry compote, one burger with cheese, 1/8 cup cherry compote, ¼ cup arugula, one bun top.

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